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White Birthday Cake

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  Avg. rating 4 from 14 votes.

Recipe Information

Category: Cakes
# of Servings: 2 - 9" round layers
Recipe Created By: Linda Marienhoff Coss


White Birthday Cake

Ingredients

2 cups sugar
3 cups flour
2 tsp baking soda
1 tsp salt
3/4 cup vegetable oil
2 tsp vanilla extract
2 Tbsp white distilled vinegar
2 cups water

Directions

Preheat oven to 350 °F.

Using 100% vegetable shortening, grease and then flour two 9-inch round cake pans.

Sift dry ingredients together into large mixing bowl. Add remaining ingredients; beat with electric mixer at medium speed until smooth.

Pour batter into prepared cake pans. Bake in preheated 350 °F oven for 25 to 30 minutes, or until a wooden pick inserted into the middle of the cake comes out clean. Let cool in pans 10 minutes before turning out onto wire racks to cool completely. Frost.

Notes

I like this best with Chocolate Frosting.

Reprinted with permission from “What’s to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss available at www.foodallergybooks.com and www.amazon.com

Copyright © 2004 Linda Coss. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.

Substitutions


Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame

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Comments

Comments(6)

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none of these cake mixes on here come out as a cake....maybe I'm doing something wrong, but I'm following the recipe to a T!?

Kathy P - KFA Admin 7/6/2015 9:19:56 AM

Hi D - sorry you've been having trouble getting the recipes for work. What is happening? What other cake recipes have you tried? This is similar to Wacky Cake and can be a little finicky at times - oven temp, expired baking soda, overmixing.

I recommend starting a topic in our Food & Cooking forum - http://community.kidswithfoodallergies.org/forum/food_and_cooking It will be easier to help trouble shoot over there.

I found this recipe and made it on short notice for a birthday party. Recipe worked great. Two or three tips.

1) Have the oven fully preheated before you mix the batter. The time from mixer to oven should be very short.
2) Don't forget to sift the dry ingredients together several times before adding wet.
3) I added all wet into a separate bowl and mixed them before adding to dry.
4) Start mixer as soon as you add the wet.
5) Don't over mix. Only takes a minute.
6) I floured after greasing the pans.
7) It took just over 30 minutes to bake the cakes in my oven.

I have tried this recipe twice, followed directions and measurements to a T, and both times my cake fell in the middle? What am I doing wrong or how can I prevent this?

Great tips Luke! Especially about having the oven preheated before even starting to mix things. This batter cannot sit around since it relies on baking soda and acid for the leavening.

Jessica - my guess on the cake falling is that you underbaked it. I'm assuming that it fell after it came out of the oven. My experience with this type of cake is to leave it in a couple more minutes after it tests done.

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